from farm to fork Colgrave, Michelle L. editor text cau 2017 1a edición monographic eng xxi, 515 páginas : ilustraciones, gráficas, diagramas, tablas, fotos Proteomics in Food Science: From Farm to Fork is a solid reference providing concepts and practical applications of proteomics for those in various disciplines of food science. The book covers a range of methods for elucidating the identity or composition of specific proteins in foods or cells related to food science, from spoilage organisms, to edible components. A variety of analytical platforms are described, ranging from the usage of simple electrophoresis, to more sophisticated mass spectrometry and bio-informatic platforms. The book is designed for food scientists, technologists, food industry workers, microbiologists, and public health workers, and can also be a valuable reference book for students. Postharvest proteomics of perishables / Romina Pedreschi Proteomics of rice / Yunqi Wu, Mehdi Mirzaei and Paul A. Haynes Proteomics as a as a tool to understand maize biology and to improve maize crop / Olga Pechanova and Tibor Pechan Proteomics of wheat flour / Susan B. Altenbach Barley grain proteomics / Robert D. Willows, Paul Worden and Mehdi Mirzaei Proteomics of soybean plants / Akiko Hashiguchi and Setsuko Komatsu Proteomics of hazelnut / Chiara Nitride, Gianluca Picariello, Gianfranco Mamone and Pasquale Ferranti Proteomics as a tool to study fruit ripening / Marondedze Claudius and Thomas Ludivine From farm to fork / Anna Bassols, Emoke Bendixen and Ingrid Miller Proteomics of color in fresh muscle foods / Mahesh M. Nair, Bruno R.C. Costa-Lima, M. Wes Schilling and Surendranath P. Suman Proteomic investigations of beef tenderness / Brigitte Picard and Mohammed Gagaoua Protein modifications in cooked pork products / Aldo Di Luccia, Barbara la Gatta, Mariacinzia Rutigliano, Giusy Rusco, Rosa Gagliardi and Gianluca Picariello Poultry and rabbit meat proteomics / André M. de Almeida Using peptidomics to determine the authenticity of processed meat / Magdalena Montowska Proteomics characterization of nonenzymatic modifications induced in bovine milk following thermal treatments / Giovanni Renzone, Simona Arena, Anna Maria Salzano, Chiara D'Ambrosio, Mauro Sassi and Andrea Scaloni Proteomics of egg white / Karlheinz Mann Proteomics in aquaculture / Pedro M. Rodrigues, Alexandre Campos, Jacob Kuruvilla, Denise Schrama and Susana Cristobal Proteomics to assess fish quality and bioactivity / Lucía Méndez and Manuel Pazos Proteomic identification of commercial fish species / Mónica Carrera, Benito Cañas and José M. Gallardo Food authentication of seafood species / Eva M. Rodríguez and Ignacio Ortea Proteomic analysis of disease in Sydney rock oysters / Vineet Vaibhav, Emma Thompson, David Raftos and Paul A. Haynes Proteomics of fermented milk products / Valérie Gagnaire and Gwénaël Jan Proteomic analysis of beer / Gianluca Picariello, Gianfrance Mamone, Chiara Nitride and Pasquale Ferranti Proteomics of grapevines and wines / Pier Giorgio Righetti and Alfonsina D'Amato Proteomics of food spillage pathogens / Karola Böhme, Immaulada C. Fernández-No, Pilar Calo-Mata and Jorge Barros-Veláquez Biotyping meets proteomics / David Drissner and René Brunisholz Proteomics analyses applied to the human foodborne bacterial pathogen campylobacter cc / Odile Tresse Proteomic approaches for allergen analysis in crop plants / Rie Satoh and Reiko Teshima Detection of microbial toxins by -Omics methods / Djuro Josić, Dina Res̆etar, Z̆eljka Pers̆uić, Tamara Martinović and Sandra Kraljevic Pavelić specialized editora Michelle L. Colgrave Incluye bibliografías Proteómica Inocuidad alimentaria Compuestos bioactivos alimenticios Proteomics Food safety Bioactive food compounds QP551 .P76 2017 574.873224 P76 2017 978-0-12-804007-2 mxchpua 230517 20230517121931.0